Recipe Tuesday: Lightened up eggnog!

I loves me some egg nog, you all know that. Unfortunately, the light versions of the store bought stuff are full of ick! John has become the maker of the nog in our house and lightened up Alton Brown’s version:

Ingredients:

4 eggs, separated

1/3 cup plus 1 Tablespoon sugar

3 cups 1% milk

1 tsp fresh grated nutmeg

3 oz bourbon (optional)

Beat the egg yolks with a whisk in a large bowl until they lighten in color. Add 1/3 cup of sugar and mix well.

Meanwhile in a medium saucepan, cook the milk and nutmeg on medium-high heat, stirring often. Heat until barely boiling. Then turn off the heat and “temper in” the yolk mixture (mix a small amount of the milk into the yolks, then gradually add more and more while you keep stirring until the yolk mixture is hot). Add the tempered yolk mixture to the rest of the milk in the saucepan and stir. Allow to cool, and pour through a sieve into a storage container. The sieve will remove any cooked egg bits and/or scalded milk. Let the mixture cool. You can chill and consume as is, or…

Option 1: Beat the egg whites to soft peaks, and add 1 tablespoon sugar. Mix into the cooled egg nog mixture. You can skip this part if you don’t care for frothy nog, or if the raw egg whites scare you. Or you can use pasteurized liquid egg whites.

Option 2: Add 3 oz bourbon. Don’t be afraid of this step, it’s quite good! Or you could just drink the bourbon while you are making the nog. That works as well.

Stats: If you use 1% milk, 217 cal per cup or about 110 per 1/2 cup (this is without the bourbon) fat: 6g, protein: 12g, carb: 29g. * 1 whole cup of this nog is the same as about 1/2 cup of other eggnog and no HFCS!!

BTW per John, the nog seems just thick enough using 1% milk, but it might be pretty thin if you try to use skim.

MMMmmm love me some eggnog too! I might have it once during the season and i get the good stuff. Never tried making it at home. Daughter tried to give me some ‘healthy ‘ eggnog but i told her its not something i drink all the time. Its a treat so theres no need to make it healthy just enjoy it. Thats my story and i’m sticking too it.

My kitty doesn’t have claws either thats what the steps are for. Maybe you can’t see them in the photo. Thanks for the comment! deb

I grew up drinking very lightened up egg nog–just milk, eggs, nutmeg, a little sugar, and rum flavoring I think, so I don’t mind lightening it up even more. I think I might try to make some with almond breeze today.
.-= debby´s last blog ..We Are Far Too Easily Pleased =-.

Hmmmm…I wonder is I could make some with almond breeze, guar and xantham gums?? I’ll let you know! Not that you would try it but you know i’m mental.
.-= April´s last blog ..29 November- 2010 10-28 =-.

I’ve never tried egg substitute. I think it would make thinner nog, almost eggy milk, but might be worth a shot. You could also replace some of the sugar with Stevia but not all: you need some real sugar to fluff up the yolks before tempering.

Also: I just heard today that a small scientific study determined that alcohol in eggnog greatly reduces any risk from salmonella or other bacteria. Good reason to spike it!

Well I couldn’t help myself so I made a half serving and used splenda instead of sugar. It turned out pretty darn good I thought but also could see myself drinking way to much. I ended up splitting it with Kevin and he thought it was pretty good too. Thanks for the idea I actually had eggnog now this year without going nuts *smile*.

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Who is Lori?

I'm a 49-year-old who undertook a journey to lose 100 pounds by changing my lifestyle. Follow along as I work on maintenance and share my fitness goals, house renovations and life in general!